Pidgin Cheese?
One might wonder...
What does pidgin cheese taste like?
This cheese, which I'd been preparing since late Fall, 2018, is a warming, savory, salty and sweet, all-in-one ad-hoc condiment complimentary to grain and dairy dishes, such as plain corn flakes cereal, yogurt and granola, or something similar.
I became fascinated with the advent of Whole Foods DTLA offering rennet, for cheese; having been a former "cheesez of Europe" aficionado as a consumer in years prior.
Come to think of it, actually, the discovery came in the summer, when I procured the rennet first of all, and I created a pigeon guano moldy butter cheese that smelled fantastically like Cheez-its. This second go-round with cheese came possibly around Halloween, when Ralph's started offering eggnog. I felt it was a good base to start a cheese on, and months later, after letting the culture sit out warm, sealed(-ish), and raw, I decided to turn it in to a custard cheese, to continue.
I added about a dozen egg yolks, (possibly more), and some fresh rolled red peppercorns, yellow and black mustard seeds. Then I boiled the mixture lightly, not yet solidified, but I added red icing topping for cakes to the mixture, and pink Himalayan salt, 8-10 ounces. It turned out a significantly salty cheese concentrate.
The custatd cheese salty-sweet admixture proved to be an excellent topical skin care product, as well as good for peanut butter and jelly sandwiches soaked in milk.
I gave some to the pigeons, as well.
Try it out! 🦉🐔🏆🍽️
